Mini Cannoli Cups – Easy, Creamy, Crunchy Dessert Everyone Loves
You're going to love this one imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk
- ¾ cup ricotta cheese
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- ½ tsp vanilla
- 1 cup heavy cream
- Mini chocolate chips for garnish
Instructions
- Whisk flour, baking powder, cinnamon, and salt in a bowl.
- Cream butter and sugar until pale and fluffy. Beat in eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk into the wet mix, ending with ricotta. Fold gently.
- Line muffin tin and fill ¾ full. Bake at 350°F (175°C) for 18–20 minutes. Cool completely before frosting.
- Whip mascarpone, powdered sugar, and vanilla until smooth. Gradually add heavy cream and beat until soft peaks form. Chill if needed.
- Pipe or spoon frosting onto cupcakes. Garnish with mini chocolate chips or crushed pistachios. Optional: mini cannoli shell or powdered sugar on top.
Notes
Don’t overmix the batter, and make sure all ingredients are room temperature. Let cupcakes cool fully before frosting for best results.